A warm stack of pancakes shouldn't be relegated to only the breakfast table. Serve them hot off the griddle with a handful of fresh berries and drizzled with maple syrup for dinner ("brinner," if you will). VegNews columnist Robin Robertson shares her favorite recipe for banana pancakes that are perfect just about any time of day.

1. In a large bowl, combine flour, sugar, baking powder, salt, cinnamon, and allspice and set aside. In a food processor or blender, combine non-dairy milk and half of banana slices and process until smooth. Pour wet ingredients into dry ingredients, mixing with a few swift strokes until just combined. Fold in remaining banana slices.

2. Heat a lightly oiled griddle or non-stick skillet over medium heat. Ladle about 3 tablespoons of batter onto hot griddle. Cook on one side until small bubbles appear on top, about 1 to 2 minutes. Flip pancakes with a metal spatula and cook until other side is lightly browned, about 1 minute more. Top with maple or blueberry syrup or sliced fresh fruit as desired.